The Cake Maker Recipe Reviews (Pg. 1) - Allrecipes.com (1836753)

Magic Cookie Bars II

Reviewed: Sep. 6, 2004

Substituted Quaker Quick 1 Minute Oats for graham cracker crumbs -- worked beautifully. Try it!

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134 users found this review helpful

It is unique! Nice on chocolate devil's food cake. Did not "mash" instant coffee granules -- I simply poured milk in a glass measuring cup, dissolved the instant coffee in the milk and then added the vanilla. Thank you

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0 users found this review helpful

Six Egg Pound Cake

Reviewed: Aug. 14, 2004

Very nice. Used a large tube pan and baked it at 325 for 60 minutes. As far as pound cakes go, this one is moist and lighter than most. Thanks.

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0 users found this review helpful

Chocolate Pound Cake III

Reviewed: Aug. 10, 2004

Very nice recipe. Turned out great. Made it in a tube pan, baked for 65 minutes. Very chocolatey and moist. Made no changes. Thanks!

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0 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Jan. 4, 2004

Sensational! I used a springform pan and good quality semi-sweet chocolate chips. Thank you for a wonderful recipe.

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0 users found this review helpful

Pineapple Casserole I

Reviewed: Jun. 11, 2003

Loved this recipe. It tasted delicious and looked beautiful. Do try it!

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1 user found this review helpful

Cheesecake Supreme

Reviewed: Jun. 11, 2003

SUPERIOR RECIPE BUT ONLY GIVEN FOUR STARS BECAUSE SUCCESS OF RECIPE DEPENDED ON OTHER REVIEWERS DIRECTIONS. CHEESECAKE TURNED OUT PERFECTLY USING THESE DIRECTIONS: (1) USE A GREASED 10-INCH PAN (2) USE ONLY 1/4 CUP SUGAR FOR CRUST (3) ADD 2 TSP. VANILLA TO CREAM CHEESE MIXTURE (4) DO NOT PREHEAT OVEN; DO NOT USE A WATER BATH (5) BAKE AT 200 DEGREES FOR 3 HRS. AND 10 MINUTES (6) TURN OVEN OFF AT END OF BAKING TIME (4) PARTIALLY PROP OVEN DOOR OPEN AND ALLOW CAKE TO COOL AN ADDITIONAL HOUR IN THE OVEN (7) REMOVE CAKE FROM OVEN AND REFRIGERATE 24 HRS. BEFORE REMOVING FROM PAN OR SERVING. THESE DIRECTIONS MADE A PERFECT, PERFECT DELICIOUS CHEESECAKE WITH ABSOLUTELY NO CRACKS! TIP: I ALWAYS PLACE A CARDBOARD CAKE CIRCLE INSIDE THE CHEESECAKE PAN. I GREASE THE CARBOARD JUST AS I WOULD THE PAN. THE CARDBOARD WILL NOT BURN AND THE CAKE AND THE BOARD CAN BE REMOVED AT THE SAME TIME FROM YOUR PAN. USING A CAKEBOARD ELIMINATES THE PROBLEM OF SCRATCHING THE BOTTOM OF YOUR PAN, OR LOSING THE BOTTOM OF THE PAN IF YOU ARE SERVING OR TAKING YOUR CAKE OUTSIDE OF YOUR HOME. ENJOY!

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192 users found this review helpful

Baked Pineapple Casserole

Reviewed: Mar. 30, 2003

Delicious and lovely side dish. Served it with roast chicken. Used 1/2 cup of sugar in the recipe -- it was plenty sweet. Thank you for this nice recipe.

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20 users found this review helpful

Garlic Pita Bread Bites

Reviewed: Mar. 30, 2003

Excellent and easy. Will make often. Thank you for a great recipe!

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2 users found this review helpful

Black Russian Cake I

Reviewed: Mar. 2, 2003

Made this cake in 2 bundlette pans, making 12 mini cakes (baking time about 20-25 minutes). Used a small box (4 serving size) of chocolate instant pudding, added 2 Tbsp. of Hershey's unsweetened cocoa, and 1 cup of mini chocolate chips. Liked the glaze submitted by "tntkids". Immediately after removing pans from oven, divided glaze evenly over the cakes. Allowed cakes to cool in pans, about 30 minutes, while cakes absorbed glaze. Put each cake on a white plate, which had been dusted with cocoa. Served with coffee ice cream, garnished with chocolate covered expresso beans. Very good..will make again. Have fun!

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4 users found this review helpful

Dark Chocolate Cake I

Reviewed: Jun. 16, 2001

I loved this recipe. The cake has a slightly red hue, like Devil's Food Cake, due to the chemistry of the cocoa and soda. It is moist and tender. It makes three 9-inch layers, but I also baked it in 2 10-inch pans. I baked the layers at 325 and they were done in 25 minutes (both the 9 and 10 inch sizes). Highly recommend this cake. Thanks to Carol!

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0 users found this review helpful

Key Lime Cake III

Reviewed: Jun. 8, 2001

Though I prefer "from scratch" cakes my family loved this recipe. Very moist with a good lime flavor and bright green color which contrasted nicely with the white frosting. My layers baked in 20 minutes and I had to double the frosting ingredients (except for the lime juice) to get enough frosting to adequately cover the layers, top and sides of cake. The frosting was very good with this cake, however, because it offset the cakes sweetness. Overall, I would make this cake again.

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39 users found this review helpful

Mom's Chocolate Chip Cookies

Reviewed: Sep. 25, 2000

I really enjoyed baking these cookies. They held their shape well, had a nice texture and delicious taste. Works well with chocolate pudding, too. A keeper!

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5 users found this review helpful

Grandma's Moist Cake

Reviewed: Jul. 22, 2000

I loved this cake. Easy, flavorful. It bakes up moist and fluffy. Makes a great birthday cake! Enjoy!

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2 users found this review helpful

Buttermilk Pound Cake II

Reviewed: Jul. 22, 2000

I have tried many poundcake recipes and this is one of the best. Extremely easy, quick mixing instructions. Made a beautifully, high pound cake. I used 2 tsp. of vanilla in this recipe -- no lemon. Try it!

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3 users found this review helpful